Typical Italian products: PGI Gragnano Pasta

Typical Italian products: PGI Gragnano Pasta

Production area

CE recognition: 2013

Production area: Municipality of Gragnano in the Province of Naples (Campania)

Features

'Pasta di Gragnano' is the product obtained from the dough of durum wheat semolina with water from the local aquifer. The formats released for consumption are different, all typical, the result of the imagination of the Gragnanese pasta makers. The product must have a homogeneous external appearance, without white or black spots, it must not have air bubbles, cracks or cuts, molds, larvae or parasites and foreign bodies. The color is straw yellow.
The 'Pasta di Gragnano' is characterized by its wrinkled surface which gives the product both the ability to bind with the different seasonings and that of cooking al dente.
The production area of ​​the IGP Protected Geographical Indication 'Pasta di Gragnano' includes the entire territory of the Municipality of Gragnano in the Province of Naples.
The city of Gragnano since the 16th century is known for the production of durum wheat pasta. The historical importance of pasta production in Gragnano was such as to influence the design of urban spaces. In fact, in the mid-1800s, on the occasion of the construction of a new urban plan, the width of the streets and the height of the buildings were planned so as to facilitate the flow of the wind and facilitate the drying operations of the pasta. In Gragnano, the production of pasta has always taken place using bronze dies and this particularity has stimulated the creation of dies of various sizes that have allowed the production of different pasta shapes, then associated by popular imagination with events related to anecdotes or stories locals.
Testimony of what is exposed is the 'Valle dei Mulini di Gragnano' where it is still possible to admire the remains of these artifacts once used in the production process of the 'Pasta di Gragnano'. Thanks to its consolidated tradition in the production of pasta, the city of Today Gragnano is referred to as the 'City of pasta'.

PGI Gragnano Pasta

Production regulations - Pasta di Gragnano PGI

Article 1
(Name)
The Protected Geographical Indication (I.G.P.) "Pasta di Gragnano" is reserved for pasta products that meet the conditions and requirements established by this production specification.

Article 2
(Product description)
"Pasta di Gragnano" is the product obtained by mixing durum wheat semolina with water from the local aquifer.
The formats released for consumption are different, all typical, the result of the imagination of the Gragnanese pasta makers.
When released for consumption, the product must have the following characteristics:
2.1 Physical characteristics:
- external appearance: homogeneous without white or black spots; absence of air bubbles, cracks or cuts, molds, larvae or parasites and foreign bodies;
- fracture section: vitreous;
- color: straw yellow;
- roughness: present as a characteristic of the use of bronze dies;
When cooked, the "Pasta di Gragnano" PGI is presented with:
- consistency: firm and elastic;
- homogeneity of cooking: uniform;
- cooking resistance: good and long;
- stickiness: absent or imperceptible;
2.2 Chemical characteristics:
- humidity: not higher than 12.5% ​​on the finished product;
- minimum nutritional values ​​for 100 g of dry product:


Organoleptic characteristics
- flavor: savory with a strong taste of durum wheat;
- smell: of ripe wheat.

Article 3
(Production area)
The production and packaging area of ​​the I.G.P. "Pasta di Gragnano", includes the whole territory of the Municipality of Gragnano in the Province of Naples.

Article 4
(Proof of origin)
Each phase of the production process described in this specification must be monitored by documenting the incoming and outgoing products for each. In this way and through the registration in special lists, managed by the control structure, of producers and packagers, the traceability of all phases of the production process of the "Pasta di Gragnano" product is guaranteed.
All operators, natural or legal persons, registered in the relevant lists, will have to submit to the control by the control structure referred to in art. 7, in accordance with the provisions of this production specification and the related control plan.

Article 5
(Method of obtaining)
The conditions and the production system of I.G.P. "Pasta di Gragnano" must be the traditional ones of the area and, in any case, capable of giving the resulting product the specific quality characteristics referred to in art. 2.
The durum wheat semolina used for the production of "Pasta di Gragnano" PGI must have the following characteristics:
- humidity: not more than 15% on the finished product;
- minimum nutritional values ​​for 100 g of dry product:

The production process for the production of "Pasta di Gragnano" consists of the following phases:

  • LIMPASTO AND GRAMOLATURA: the durum wheat semolina obtained is mixed with water, in a percentage not exceeding 30%. The subsequent phase of kneading causes the well-worked dough to become homogeneous and elastic;
  • EXTRUSION OR DRAWING: drawing is a very important phase to obtain a good quality of the final product. Once the dough is obtained, it is drawn into molds, or in "dies", ie tools exclusively in bronze, which allow to give the pasta a rough surface by determining its shape: the dough is pushed against the die which, thanks to shaped holes, allows the exit of the pasta with the typical shapes of the imagination of the Gragnanese pasta makers;
  • LESSICATION: drying varies according to the formats and in any case takes place at a temperature between 40 and 80 ° C for a period of between 6 and 60 hours. This is the most delicate moment of the entire production cycle. The pasta is ventilated several times with hot air. At each ventilation cycle there is the characteristic sub-phase "OF THE WRAP", that is, a sort of surface crust is formed, represented by the completely dried external paste. By osmosis, since the innermost pasta and therefore not in direct contact with the hot air of the dryer, it is more humid than the outermost pasta, it transfers moisture to the surface crust, softening it again. As humidity emerges, it is eliminated with subsequent cycles of ventilation with hot air. The drying phase can be obtained either through the static cells, or in the drying tunnels in which hot air circulates;
  • COOLING AND STABILIZATION: the final element of drying is the cooler which takes the dough to room temperature while still at the desiccator temperature and therefore stabilizes its temperature before putting it in the external environment;
  • PACKAGING: must be carried out in the production companies, or on the production site, within twenty-four hours after production, both to avoid the loss of humidity which would compromise the special organoleptic qualities of the product, and because, the loss of humidity and excessive manipulation during the transfer would cause the various forms obtained to break and be damaged.

Article 6.
(Link with the environment)
The application for recognition of the "Pasta di Gragnano" PGI is justified by the reputation and reputation of the product. The "Pasta di Gragnano" is in fact known throughout the world for the tradition and historicity of its production which has always taken place with the use of bronze dies. The latter give the pasta its characteristic surface roughness, thus making it perfectly recognizable to the touch and taste and particularly suitable for condiments and sauces of the Neapolitan tradition. Also, for centuries the particular and traditional drying process, once carried out on clotheslines in the open thanks to the Mediterranean climate with the appropriate humidity and sunshine, is still treated with dedication and experience, handed down from father to son, by the pasta masters Gragnanese who are careful and able, yesterday as today, to avoid repeated exposure to heat due to drying.
Since the 16th century, Gragnano has been known for the production of durum wheat pasta. In fact, in the mid-1800s, on the occasion of the construction of a new urban plan, the width of the streets and the height of the buildings were planned so as to facilitate the flow of the wind and facilitate the drying operations of the pasta.
In the municipality of Gragnano, the production of pasta has always taken place using bronze dies. This particularity has stimulated the creation by artisans of dies of various sizes which have allowed the production of different pasta shapes, then associated with events linked to anecdotes or local stories.
Furthermore, in Gragnano, water from the nearby Lattari Mountains has always been an abundant resource. This resource has certainly favored the production of pasta both because it was a necessary ingredient to be added to the semolina to obtain the dough for the pasta, and because it was used to turn the millstones for milling the wheat and therefore for the production of flour.
Testimony of what is exposed is the Valle dei Mulini di Gragnano where it is still possible to admire the remains of these artifacts once used in the production process of Pasta di Gragnano thanks to the abundance of water in the town of the Monti Lattari.
Thanks to its consolidated tradition in the production of pasta, the city of Gragnano is today associated with the "City of pasta".
In Gragnano, the use of the bronze die has been maintained over time despite the spread of Teflon dies. Although this material facilitates the production process, it is not compatible with the characteristics of the ancient Gragnanese production to which the reputation of "Pasta di Gragnano" is linked.
The bronze of the dies during the extrusion phase manages to retain the dough at the points of contact with the die itself causing micro roughness that allow the pasta, once cooked, to easily capture and retain the sauce and increase the contact surface with the taste buds also enhancing the raw material and retaining the typical flavor of wheat fragrance.
These characteristics combined with the large number of original formats created by the pasta makers, makes the "Pasta di Gragnano" highly appreciated by chefs and consumers as evidenced by articles published in cooking and gastronomic magazines.
In addition, the care of the Gragnano pasta makers in checking the correct progress of the drying phase, a legacy of ancient times, when the pasta was placed on dryers outdoors in the streets of Gragnano, should be underlined. Through proper management of the drying phase, the cooking resistance of the pasta is improved and its fragrance and flavor are preserved.
For years, a thematic event on pasta has been held in Gragnano in which the ancient manufacturing processes of the same local traditions are represented on the streets.
The historical texts and the bibliography relating to the "Pasta di Gragnano" attest that the production of the "Pasta di Gragnano" dates back to the XVI - XVII century and is undoubtedly linked and closely connected to the historical events that have taken place in the area of ​​reference over the years. During the Kingdom of the Two Sicilies in the mid-nineteenth century, the fame of Gragnanese pasta and the laborious and wise activity of the citizens involved in this process, gained notoriety, so much so that in July 1845 the sovereign Ferdinando II, visiting the Gragnan pasta factories , accompanied by the mayor of the time, tasting the Gragnano Pasta given to him by the local pasta makers he exclaimed "Genuine food, as genuine are the men of Gragnano".
Now on the threshold of the unity of Italy, the fruitful pasta business of Gragnano had about 100 pasta factories that employed 70% of the active population of Gragnano.
From the beginning of the last century to today, the tradition and reputation of the product have favored the development of the sector, contributing to the birth and consolidation of the largest and most important pasta factories still active in the area today.

Article 7
(Controls)
The control for the application of the provisions of this specification is carried out by an authorized control structure, in accordance with the provisions of Articles 10 and 11 of Regulation (EC) no. 510/2006. The control structure chosen for the control of the different phases of the production process of the denomination "Pasta di Gragnano" is Certiquality S.r.l. with headquarters in Via Gaetano Giardino n. 4, 20123 Milan, tel. 02 80691716.

Article 8.
(Labeling)
The packages used for Gragnano Pasta are: cardboard boxes or transparent bags, or packages made with plant-based material or other recyclable material, permitted by EU regulations. The packs have a weight of 125gr, 250gr, 500 gr, or 1 kg, or 2 kg.
On the labels affixed to the packages themselves, the following must be indicated, in clear and legible printing characters, of the same size:
a) "Gragnano Pasta" and "Protected Geographical Indication" or the acronym "I.G.P.";
b) the name, company name and address of the packaging or manufacturing company;
c) the denomination logo to be used in inseparable combination with the Protected Geographical Indication.
The use of indications that refer to companies, names, company names, private brands, not having a laudatory meaning and not suitable for misleading the consumer is permitted.


Video: Italian Grandma Makes Spaghetti Aglio e Olio Garlic u0026 Oil